Egg Fried Rice with Cheat’s Sweet and Sour Chicken.

Finally, a day off today! No dinner last night worth writing a blog post about. My dinner consisted of a cheese sandwich at 4pm on my ten minute work break. I was due to go home, feed the dog then drive all the way back to York to pick my son up from work at 8.30pm. So I thought eating a sandwich then would keep me going and maybe have an apple later. As I was leaving work my husband rang and said he was nearly home so he could sort the dog out. He suggested having something to eat and then picking my son up without all the too-ing and fro-ing. Cue me being a greedy guts and eating an almond croissant and drinking an Americano in Pret A Manger at 7.00pm. Oh dear! I didn’t get home until over two hours later and I felt shattered.

This morning our fridge was as bare as Mother Hubbard’s cupboard. I nipped out to the supermarket this afternoon for a weekly shop and stocked up on fresh stuff like meat, vegetables, milk and bread. By the time I’d got home it was time to start on the dinner. It had to be quick and simple so I chose to make some egg fried rice and sweet and sour chicken. My husband had bought a couple of stir fry packet sauces and one was a sweet and sour flavour. I love making egg fried rice as it’s so quick to make, everyone eats it and it doesn’t cost the earth.

I prepped the stir fried fry veg first by chopping up some spring onions, and two different coloured peppers. I stir fried them first in the wok for a couple of minutes in a tablespoonful of rapeseed oil. After the veg had softened, I took them out of the wok with a slotted spoon and put three chopped chicken breasts in to stir fry. When they were nearly cooked through, I added the sweet and sour sauce to the wok.

Meanwhile, I put some basmati rice on to boil in my large saucepan. After five minutes, I added some frozen peas to the rice to cook together. When the rice was ready, I drained it thoroughly. The chicken by this time had cooked and I transferred it to a dish so I could use the wok to fry the rice off. In a jug I beat three eggs and mixed a spoonful of soy sauce into it. The egg mixture was then cooked quickly in the wok and the rice, vegetables and peas quickly tossed into it.

There was plenty of food to go round and I completely forgot I should have cut down my portion sizes. My daughter has gone back to uni after the Christmas holidays and now we are back to three at home for a few weeks. We really enjoyed our rice and sweet and sour chicken. It was a bit of a cheats dinner using the ready made sauce but every now and again it doesn’t do any harm to cut corners!

Have a great evening!

Love Sam xx

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